Spring Garlic Risotto

On my visit to Boulder this week my blogger friend Toni, the Boulder Locavore, gave me some spring garlic that she had purchased at a local farm, the Red Wagon Organic Farm. I had read that Spring Garlic, also known as green garlic, baby garlic or garlic shoots is a “culinary secret”. It is a garlic plant that hasn’t developed its garlic bulb and has a much milder flavor than the mature bulbs, but still has that distinct garlic flavor.

Here is a picture of the spring garlic. Isn’t it beautiful?

I knew, that I wanted to combine the spring garlic in a dish where it could shine by itself and wasn’t competing with any other flavors. On my search through the Internet, Risotto sounded like the perfect match.

And let me tell you, it was out of this world! Combined with the flavors of lemon, wine, chicken broth and Parmesan the aroma of the spring garlic was lifted to a new level. The risotto tasted fresh, light and made me feel like spring has finally arrived. It was gone in a wink since my whole family loved it as well.

If you happen to get your hands on this culinary secret, the spring garlic, I urge you to try it in this risotto. What an outstanding dish!

Melt butter in a saute pan. Add garlic, stir to coat and cook for 2-3 minutes. Season with salt and pepper and set aside.

Have the chicken stock simmering on the stove. Melt butter in a wide soup pot over medium heat. Add rice and cook, stirring for 1 minute. Pour in wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise heat to medium and begin adding stock 1/2 cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 30-35 minutes. Stir in green garlic, cheese and lemon zest.
Season with salt and pepper. Serve immediately.

This is the best dang risotto I have ever had! I went out and dug some spring garlic washed the mud off (rain season in Cleveland) with the hose and cleaned it in the sink. Well worth the effort of standing at the stove just stirring and stirring and stirring and …

I don't know that I've had rissoto with champagne but I'm sure it's delicious. You have become quite handy with your camera. Gorgeous garlic – even the vampires couldn't stay away from this beautiful dish.

This looks great! Perfect idea for it. I love anything inspired by Deborah Madison as well (figures you would too!). She is my Go To Girl when shopping from the Farmer's Market. Glad the garlic was well loved. Hope it's warming there; on our way home today (could not take more snow!).